Food history and evolution in between regions are all intertwining…. and sometimes it is very difficult to know who have invented a particular cuisine.
This is not Chinese snack Dansan, (蛋散) which is commonly prepared by cantonese families during Chinese new year. It looks alike but the ingredients apparently are different.. It has butter and it is commonly found in most European countries with different name. In English, it was called Angel Wings. However, since I get this recipe from a French website, it was name as Les Bugnes.
As per Wikipedia:
“Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other regional cuisines (such as the United States) by immigrant populations.” (Source: http://en.wikipedia.org/wiki/Angel_wings)
I really love this snack. It is very crispy and aromatic.. I passed the bottle to my children and asked them to take one each to try and they return to me the empty bottle.. I should have made more ..
WHAT IS REQUIRED
Recipe adapted from: My French Cuisine: Bugnes – the recipe
Servings: Prepare 20-30 pieces of Bugnes depend on sizes
125 grams of plain flour
25 grams of butter
25 grams of white sugar
1 /2 tablespoon of orange blossom water (optional)
Icing sugar for dusting
For Chinese recipe 蛋散：
125 grams of plain flour
25 grams of cooking oil or lard
25 grams of white sugar
- 1 cube of red fermented bean curd (腐乳）
- 1/8 teaspoon of five spice powder (五香粉）
STEPS OF PREPARATION
Cream the butter and sugar until light and fluffy. Sift in the plain flour, pinches of salt, orange blossom water (optional) and use the machine lowest speed to slightly mix the batter. Add eggs gradually and either use machine lowest speed to give it a quick stir. .
Transfer the dough out and lightly knead until smooth and let it rest in a bowl for at least 2 hours at room temperature. After two hours, transfer the dough out, roll them flat using a rolling pin with about 2mm thickness. Use a sharp knife to cut it into a rectangular shape of about 3 cm x 6 cm.
In the centre of the rectangle, cut a straight line of about 4 cm.. Push one end through the centre line and make it as neat as possible by reshaping on the table. Deep fry in a pot of hot oil until golden brown. In between, use a chopstick to turn over the fritter. Once golden brown, drain and dust sparingly with icing sugar before serving. Once completely cooled, store in an airtight container immediately.
You can use this recipe to prepare the Chinese snack – Dansan, However, you will need to substitute butter with lard. You can also add other flavouring such sesame and fermented bean curd. Instead of dusting with icing sugar, Chinese style is usually coated with caramelized sugar syrup or maltose. I may or may not have another recipe of the Chinese snack but what I can assure all that this recipe is delicious that I will not hesitate to recommend all to give it a try.
Hope you like the post today. Cheers and have a nice day.
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